Monday, May 1, 2017

That's So Pittsburgh: Pierogies

Dear Husband and I recently went to a pierogi-making party at the home of a pediatrics intern. He grew up here in Pittsburgh and learned to make the tasty dumplings from his German mother, who learned how to make them after marrying his Polish father. Here's the basic idea: use a stand mixer to make dough from flour, sour cream, and eggs. Meanwhile, make cheesy mashed potatoes (there's no such thing as too much cheese). Roll out the dough and use a glass to cut circles. Stretch up the dough pockets. Put a little ball of potato mixture in and pinch the edges closed. Boil, then fry in oil. Top with chopped onions cooked in butter and enjoy!

Pro tip: the best time to make pierogies is just before Lent, so you can eat them on Fridays instead of meat. Pierogies can also be found running around PNC Park between innings at a Pirates game and at a Lenten Fish Fry.

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